- 6
Ingredients
- butter, for greasing pan
- 1 1/4 cups (250 grams) of sugar, plus extra for dusting
- 1/2 cup (100 grams) of short-grain risotto rice (such as Arborio or carnaroli)
- 2 pinches of salt, dived
- 6 large eggs
- 1/4 cup (60 milliters) of liqueur such as rum, brandy, or sambuca
- Zest of 1 lemon or orange
- 1 teaspoon vanilla extract (or the seeds of half a vanilla bean)
- 2 cups (500 milliters) whole milk, warmed slightly
Preparation
Step 1
Note: This mixture is extremely runny. Do not use a springform or loose-bottomed cake tin: You will end up with the raw mixture dripping (or running!) all over your oven. The recipe is adapted from Paolo Petroni's "Il Grande Libro della Cucina Toscana."
Cook the rice with a pinch of salt in boiling water, as you would pasta. Remove after about 10 minutes—it should be al dente.
In a large mixing bowl, whisk together the eggs, sugar, rum, zest, vanilla, and a pinch of salt until combined. Add the warmed milk and the rice.
Pour the custard into the prepared pan. The rice should settle evenly along the bottom. Bake at 350° F (180° C) for about 50 to 60 minutes, or until the top is golden brown with some darker splotches and firm, not liquid, when gently touched (a skewer inserted into the middle should come out clean).
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My oven is wonky so it cooked too slowly and the custard got a little scrambled as well. Or could it be something about the reaction of the eggs, milk, and rum? (The milk was only slightly warm, not hot.) Next time I'll try tempering in the milk as I do when I make creme brulee.
This was seriously good! I didn't have a round 9 inch pan, so baked it in a sugar-dusted 9x5 silicone loaf pan. It baked up beautifully in the same time and slid out of the pan just fine. The rectangular slices were nice actually. I will make this again, albeit with less sugar (200 gr instead of the 220 gr I used this time). Leaving out the liquor was no problem, by the way, the lemon added a lovely taste to this. Will surely make again! Thank you.
Is it possible to make it without alcohol?
I bet that would be fine. Probably could add a tablespoon or two of juice if you wanted a little more flavor.
Absolutely! It's just a traditional addition for some extra flavour but you don't even need to substitute anything else -- the citrus zest and vanilla are great on their own too.
I cannot wait to make this. Gah! Thank you!
Can't wait to make this. I've seen an Italian woman make this where she half-cooked her rice right in the milk, would this be a good idea to adapt for this recipe?
I've done many Tuscan rice pudding recipes (normally a filling for pastry or then deep fried for fritters -- I have that recipe here on Food52 too) where the rice is cooked in the milk but it is usually cooked through. Here the rice is cooked in water until just al dente (about 10 minutes), where it is soft but has still just a little bite to it. I haven't tried it less cooked than that or cooked in the milk for this dessert because you really need a very liquid mixture for this and cooking the rice in milk creates a thick, creamy mixture (like for rice pudding) -- nothing worse than risking having hard rice in a light, wobbly custardy-dessert I would think -- but, saying that, why not give it a go?
This reminds me of a recipe my used to make growing up. Sounds like heaven!
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